| Job Location | Qatar |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Hospitality & Accomodation; Catering, Food Service, & Restaurant; Food & Beverage Production |
| Functional Area | Not Mentioned |
Restaurant ManagerRole: Restaurant ManagerOversee day-to-day operations, scheduling, and long-term outlook of all event activities held at the restaurant.She / he will be accountable for the overall successful operation and service of the food and beveragedepartment and of the employees. Responsible for supervising and training the staff, prepare employeeschedules and payroll in a timely and accurate manner, maintain records for house counts, food covers andinventory levels.Principal AccountabilitiesSupervises and manages employees.Maintains service and sanitation standards in the restaurantReviews staffing levels to ensure that guest service, operational needs and financial objectives are metStrives to continually improve guest and employee satisfaction and maximize the financial performance inareas of responsibility1. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards andassists servers and hosts on the floor during peak meal periods2. Ensure cleanliness and sanitation of the restaurant at all times and that all accessories, kitchenware andglassware are always in good conditions.3. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greetingfrom hostess, speed of order taking and food and beverage delivery, fulfillment of special requests)4. Ensures that employees? grooming and personal hygiene are as per standard.5. Interacts with guests and ensure customer satisfaction at all times.6. Handle guest complains effectively and ensure guest problems are not repeated.7. Ensures all SOPs and sequence of service are strictly followed.8. Ensures that daily, weekly and monthly inventories in addition of unexpected spot checks are conducted ontime and according to company?s procedures.9. Manages and control expenses and daily sales and initiate strategies to increase revenues and decreaseexpenses.10. Manages employees discipline and attendance and take action regarding any rules violation.11. Ensures compliance with all food & beverage policies, standards and procedures by training, supervising,follow-up and hands on management.12. Conduct interviews to recruit restaurant employees.13. Establishes and maintains open, collaborative relationships with employees and ensures employees do thesame within the team.Job Summary14. Establishes guidelines so employees understand expectations and parameters.
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